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It's saying that i am logged in but, when i go to post it's telling me to log. When I go to log in it will not take my name or password. Anyone with same problem and what should i do?

Hey, this is crewsk at the bottom of the page it's showing me as being logged in but at the top of the page it says I need to login for messages & all. :? Can someone please help me? Hmmm...when I put my username in the box that says "username" it wouldn't post the message. It said "Sorry but...

at what temp. would I toast coconut?

I finally have a new computer; but it's been awhile for sure. I can't remember which name I used, as everything I tried seemed to have already been taken....it even says MY email address is being used by someone...(maybe me...but don't recall the password I've used. If someone...

Hi Guys, this is GB. I am having trouble with the site today. It is not letting me log in. I have it set up to remember me so I don't need to log in each time, but something must be going on.

I can't log in. It says i am logged in, but i can't post anything under my user account, and i can't change my prefs, and on the top it doesn't say "logout [miguzigoldfish]", it says: "Register", and "Login" Anyone have any ideas why?

When I first joined this Forum..I was looking forward to sharing quality information and recipes...lately I have noticed that people are spending more time in the General Catagory talking about topics that are not in the least bit relevant to food but seem to belong in a chat room...as an...

how about having a paypal if this site needs some money

I registered for this board some time back and never got a confirmation e-mail. When I try to find out my password, I get inactive account messages. And I can't pm the admin if I am not logged in. Help, please. :)

:) I'm sorry to interrupt your conversation. I just registered tonight and it won't let me post new topic. I need to ask a question. What is the difference between a food processor and a meat processor. My situation: Have ill husband, need to reduce bitesize of food, especially meat and...

would a potatoe slice cook faster than a potatoe cube

i was bored so.... It's not REALLY a Fajita Marinade, but it works. Just make sure you reserve some of the marinade to use as a sauce with the finished product. CUBAN STYLE MOJO MARINATED FLANK STEAK Yield: Approx. 6 - 8 oz Portions Ingredients: 3 lbs. Flank, Skirt, or Hanger Steak 1-2...

I am looking for a gadget used to cook tortillas that form a taso shape. As i recall from child hood it had a handel like a pair of scissors. Where would i find it?

Hiya. Im a student living in UK. I want to be able to make smoothies etc, so was considering buying a cheap juicer. I dont want one that leaves all the pips and bits in through, because I could do that with a blender, I want to be able to extract juice only. If you have any ideas please...

Does anyone have some recipes from other countries for soup. I need 2 recipes or more of soup for the Midwest United States Winters. All I make now is chicken soup, and vegetable soup. Thank you! :roll:

I am a westerner opening a restaurant in Beijing. Something along the lines of the healthy alternative, fresh fruit and veggie, whole grain bread, "alternative lifestyle" cafe (think Jamba Juice / Starbucks / your favorite local breakfast spot) Anyway I am looking for any good ideas or recipies...

I have stored an eggplant in my fridge about a week now. Wanted to make eggplant parmesan for lunch. It seems to have brown areas around the seeds. Did I wait to long to use it? I've never cooked with eggplant before so I'm not familiar with it. TIA

You all know so much about cooking, and I'm out of my element in the kitchen. Hopefully one of you can help me. Everything I bake (most noticeable in cakes or bread) comes out dry and over cooked on about the outter 2 inches, yet the center is under cooked. Does anyone know what could cause that?

Any one can give me an idea why the new wok i have has this oily thing inside out and stains my hands and kitchen towels black? The instruction that came with it does not mention this. I have washed it with water, pat dry, wiped with oil and heated / cooled off as per instructions. Still...

Hi there, I was looking for something with a real authentic American flavour, and decided on, of all things Meatloaf. Seen it in the movies, heard the jokes on TV shows, all of that. Looking on the Net, I've found 1001 recipes for Meatloaf, more styles than I could make in a year of cooking...

Has anyone else noticed that the chicken purchased in the grocery store is now very salty? Last week, I was excited to see Butterball breasts on sale........I purchased them and baked them in a favorite recipe. The meat was so salty, it made us feel "icky". When I examined the packaging, I...

I've only ever cooked on a non-stick pan until now. I've been given a gift - Wolfgang Puck cookware. No matter what I try, my eggs stick horribly to the pans. French toast is just as bad. I can make them swim in butter and/or olive oil and they still stick. What am I doing wrong? Help!

Recently I received a set of Berghoff cookware. The set looks really nice, but I've never heard of it before? Has anyone heard of this brand? If so, what have you heard. Here's the stats on the set that I received: High quality 18/10 AISI 304-2B surgical stainless steel. Inside and...

Hello! My husband is currently deployed overseas, and the kids and I are thinking of projects to send to him. One idea we've come up with is to make plaster cast molds of our hands, fill them with melted chocolate, and them let them harden. The only problem is that by the time our edible...

LINZERTORTE Martha Stewart, Living From the calculation of 9x9" the pan 1 1/2 cup of flour + for the flaring, 1/2 cup. of ground almonds, 1/2 teasp. of ground cinnamon, 1/2 teasp. of baking powder, 1/2 teasp. of salt, 1/2 cup unsalted butter, 2/3 cup of light brown sugar, 1 large egg. For...